Michelin Guide: Introducing Demo, a New-Age wine bar in the heart of the West Village
Photo credit: Alex Hodor-Lee
Just steps away from the vibrant and occasionally ostentatious restaurant scene on Bleecker street in New York's West Village, you'll notice Demo nestled nearby at 34 Carmine Street with a storefront that exudes a quieter charm. However, upon stepping inside this establishment, which transforms from a daytime market-cafe to a wine bar at night, you'll uncover the newest hidden gem of West Village. Led by chef Quang “Q” Nguyen and beverage director Jacob Nass, Demo transcends the label of being merely a wine bar; it represents a dedication to innovation forged from years of expertise and a passion for reshaping the dining experience.
Jacob Nass, an alumnus of the New York darling restaurant Wildair, walked us through the journey from his beginnings at Wildair, where he and Chef Nguyen met, to the inception of Demo. Reflecting on his time at Wildair, Nass shares, “I learned so much about wine and hospitality very quickly. It was very rewarding to express myself on such an exciting stage, but ultimately, the goal was to continue to transmit an existing vision. I knew that eventually I would want to create something new.”
The transition from a renowned establishment like Wildair to crafting a novel wine bar experience at Demo was driven by a thirst for exploration and creativity. Nass elaborates, “After six years at Wildair, I was ready to see what else was out there. I followed Q to a new restaurant, but the wine program there never took off. Rather than feeling dissuaded, I grew more convinced that our own ability and instincts were worth trusting.”
Demo aims to bring a Brooklyn-esque charm to the West Village, which is easily felt as soon as you walk into the space that offers an unpretentious yet exciting dining experience. Nass explains, “We wanted to create a dining experience that felt familiar and new at the same time. The design of our space reflects this—feeling quintessentially New York, yet also transporting the guest to some unspecified European locale.”